Olive Oil : Brief Introduction, Definition

Olive oil is a monounsaturated fat and is the only vegetable oil that can be consumed directly from the pressing of the olives. It has a high content of antioxidants and is indicated against heart disease by raising levels of good cholesterol (HDL).

Studies have shown that you need to take two tablespoons of olive oil per day for a week to lower the levels of "bad cholesterol." It is also recommended for the treatment of ulcers and gastritis due to its beneficial effects in the stomach, and is indicated for the prevention of gallstone formation.

The best olive oil you can use the extra virgin olive oil comes from the first pressing of the olives (and it is less processed). Contains high levels of antioxidants (especially vitamin E) and phenols.

Some research has shown to be beneficial in preventing colon cancer. It is considered that the inclusion in the diet reduces the rate of colon cancer at rates as low as those associated with taking fish oil (which is well known to reduce colon cancer risk).

There are several types and varieties. The varieties depend on the amount of intensity that is involved in the extraction process involves the extraction process.The pressing of the olives pressed.

The Extra Virgin is taken from the first pressing (and with a cold press). virgin olive oil comes from the second edition. Pure olive oil goes through further processing such as filtration and oil refining and extra light olive is the most elaborate and olive oil has a very mild flavor. The best olive oil comes from the Mediterranean countries (Italy, Spain, Greece, France and Croatia), who have a long tradition in the production and consumption.

The quality of olive oil may be affected during storage for various factors such as temperature, oxygen and light. Therefore, be sure to keep away from light in the dark and completely filled glass bottles at room temperature. Thus, should maintain good quality for about two years.

No comments:

Post a Comment